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Definition:

Kitchen and Restaurant Safety includes prevention of injuries of staff and customers and the safe handling and service of food and alcohol. Injuries incurred in the restaurant or food service area are extremely dangerous and sometimes permanent or deadly. Since the environment is so fast-paced, it is imperative that all staff members are conditioned for safe practices and managers are accountable.

Potential Exposures:

• Untrained staff members working in or around the kitchen area
• Use of sharp knives and slicers
• Exposure to broken glass
• Use of fryers, stoves, ovens
• Exposure to extremely hot liquids
• Greater potential for spills
• Time constraints for employees
• Heavy lifting

Prevention:

• Every member of the food and beverage department must be certified for, and adhere to, safe food handling and service.
• Every member of the food and beverage department, who is in contact with alcohol, must be trained on, and adhere to, the proper methods for sale, service and consumption of alcoholic beverages.
• Any staff member working with or cleaning sharp knives, meat slicers or food processor parts with sharp blades should always wear cut-resistant gloves.
• All electric equipment should be turned off and unplugged before cleaning or changing parts.
• No staff member should handle broken glass with bare hands.  Broken glass should be wrapped in cardboard before disposing of in specified containers.
• Clean floors regularly with approved chemical and rinse thoroughly to prevent residue.
• All kitchen employees should wear slip-resistant shoes.
• Slip-resistant mats should be present in any location that has a spill potential.
• Spill kits should be available and fully stocked at all times.
• A spill should never be left unattended.
• Allow all cooking surfaces and vent hoods to cool before cleaning.
• Allow liquids to cool completely before disposing of them.
• All kitchen staff should wear long sleeves and fitted clothing.  Hair should always be pulled back.
• Always use pot holders when transporting heated food service equipment.
• Ensure that the water temperature in the dish station is at the proper temperature.
• Avoid lifting with the back.  Use assisted devices for relocating heavy items if available.
• Store lighter items on the upper shelves and heavier items on the lower shelves.

In the event of a kitchen or restaurant injury or illness:

• Follow the guidelines for the incident found in the Emergency Binder.
• If you feel you may have incurred an injury of any kind, report it immediately to your supervisor.
• Be very clear on whether you require immediate medical attention, imminent medical attention or request additional accommodations to prevent injury in the future.    
• Notify a member of management immediately and any possible hazards.
• Maintain staff presence at any hazard until it can be cleared.
• For a burn, treat with cold water only and seek medical attention.
• For a laceration, apply pressure and seek medical attention.
• In the event of 2 or more reports of food poisoning, secure all ingredients and inform the CDC.  Follow procedures outlined in your facility’s Emergency Binder.
• For a strain or injury due to slipping, falling or lifting, seek medical attention.
• Report the incident to the Risk Management Team. 
• Inform the staff of the incident and make corrections to procedures or errors to ensure that this incident does recur.

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